Lemon & Coriander Chicken Wings on the Smokefire for tea tonight
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Beef Short Ribs, 7½ hours at 240F & 20 minutes resting, done on the Weber Smokefire Pellet Grill, to an internal temp of 204F with a simple kosher salt and telicherry pepper rub, today
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My mailing address is:
Feed me now
My street
My town, My state 
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Whew, I am in LOVE with that delicious smoke ring.
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The smoke ring on food is very impressive on the new Weber Smokefire Grills. The overall finished smoke flavour is less than my previous charcoal bullet smoker, with this pellet grill. Which is no bad thing as my wife much prefers the finished flavour on the food I am cooking now than she did previously.
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I’ve never moved to pellet, and still on my Weber Smoky Mountain.
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I am either a wood or charcoal girl, myself… nothing better than finding hickory or pecan out in the woods!
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I have a Pitboss 1100 pellet smoker and I love it. I was strictly charcoal and wood before I invested in the Pitboss
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Those both look sooo good!
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This Texan begs to differ (but only slightly, as those are my #2 and #3 favorites lol). Mesquite is, ever was, and will ALWAYS be #1. 
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Same here, at the moment have no regrets switching to pellet, enjoyed the many years of cooking with charcoal, but it got to the stage, it was starting becoming less enjoyable and a bit of a bind, having to top up the charcoal in the early hours of the morning for a long cook, phaffing around with the vents trying to maintain a stable temp, topping up the waterpan etc.
Today’s cook, I set 240F took less than 20 minutes to get there, put the food on. In 7½ hours cooking time, I went to it 3 times to spritz the meat and that was it. Maintained temp the whole way through, no fluctuations, I was able to monitor everything from the app on my phone. I realise half the fun for most people is the battle, I am just at the stage of my life, where I want the food, just not the hassle.
Did wings the other day 1 hour at 225F turn the dial and 10 minutes later reached 450F and cooked them for another 30 minutes and ended up chicken wings, with perfect crispy skin I could never have got that on my bullet smoker. Along with the ability to get up to 600F to sear steaks or do a pizza, it seems to be able to serve my needs more than adequately and no regrets here at the moment.
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So much truth.
And spoken from experience! Kudos
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I forgot about mesquite, Sparky… 
Used to, I would have someone cook mine… maybe 3 yrs ago… I started and can proudly say I can even cook over a bonfire 
My jerky is excellent! haha!!
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Charcoal all dah way. Love the taste and hard to get away from that!
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Aaron Lewis, a cigar, bourbon, and knowing good stuff is going on the grill cannot be beat. Go ahead tell me I am wrong!!
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The bourbon and the grill are winners… And the view’s nice!
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Of course, a beautiful thing. Prepped like hell for that!
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Looks like a nice piece of PA there, always love it when go down there (Wilkes-Barre area) about once a year, ‘Ole lady is native and wants to retire there!
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